Differences between sexes, muscles and aging times on the quality of meat from Wagyu × Angus cattle finished in feedlot

Our objectives were to assess quality parameters and chemical composition, and to evaluate the effects of sex, muscle and aging time on the quality of meats from Wagyu × Angus cross cattle reared under tropical conditions. Analyses were performed on the longissimus thoracis, semitendinosus and triceps brachii muscles obtained from chilled carcasses of a total of 30, 24-month-old, male (immunocastrated) and female animals (15 each sex). An effect of sex (P ≤ 0.05) was observed for subcutaneous fat thickness, marbling score, and ribeye area. The longissimus thoracis muscle from males was less (P < 0.0001) marbled than that from females, but males had greater subcutaneous fat thickness (P = 0.0001) and greater ribeye area (P = 0.0411) compared with females. No effect of sex (P ≥ 0.05) was observed for fat colour measures. An interaction effect of sex and muscle (P < 0.03) was detected for cooking loss, yellow intensity (b*), ash, and fat. Main effect of sex was not observed (P > 0.07) only for the ultimate pH and water-holding capacity. Greater shear force and moisture values were observed (P < 0.01) in meat from males than that from females, but a greater value of luminance (L*), red intensity (a*), chroma (C), hue (Ho), dry matter and protein was observed (P < 0.001) in meat from females than that from males. Main effect of muscle was not observed only for water-holding capacity (P = 0.13). Ultimate pH and shear force values were lesser (P < 0.001) in the longissimus thoracis muscle compared with other muscles. The triceps brachii muscle had the least (P ≤ 0.001) L* and Ho values among muscles, whereas the semitendinosus muscle had the greatest values of a* and C (P < 0.001). The semitendinosus muscle presented the greatest (P < 0.01) protein content compared with other muscles, although not differing in moisture and dry matter content from the triceps brachii muscle. An interaction effect of sex × aging time was observed for ultimate pH (P = 0.0110), meat colour parameters (except for Ho; P ≤ 0.01), and fat L* (P = 0.0025). Greater cooking loss, shear force, and fat a* values were observed (P < 0.01) in meat from males than that from females, but greater values of meat Ho, fat a* and Ho, dry matter, and protein were observed (P ≤ 0.03) in meat from females than that from males. Meat aging of longissimus thoracis reduced shear force. Based on these findings, we recommend that meat from Wagyu × Angus cross cattle should be aged during 7 days because, although differences between 7 and 14 days were observed in either aging times, meat subjected to this process is considered as very tender, based on shear force values. In addition, aging in a shorter period of time can reflect on costs by reducing particularly those related with energy, due to less refrigeration time.

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Carcass quality of feedlot finished steers fed yeast, monensin, and the association of both additives

Arquivo Brasileiro de Medicina Veterinária e Zootecnia ◽

10.1590/s0102-09352009000300018 ◽

2009 ◽

Vol 61 (3) ◽

pp. 648-654 ◽

Cited By ~ 9

Author(s):

R.C. Gomes ◽

P.R. Leme ◽

S.L. Silva ◽

M.T. Antunes ◽

C.F. Guedes

Keyword(s):

Shear Force ◽

Subcutaneous Fat ◽

Feed Additives ◽

Carcass Quality ◽

Yeast Culture ◽

Meat Color ◽

Muscle Area ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

To evaluate the effects of the supplementation of feed additives on carcass quality in beef cattle, 72 Nellore steers (339.5kg, 20-month old) were feedlot finished and fed for 91 days one of the following diets: 1) control with no additives; or added of 2) live yeast culture; 3) monensin; or 4) the association of both additives. After slaughter, renal, pelvic, and inguinal fat and hot carcass weights were recorded and carcass was split into muscle, bone, and trimmable fat. Carcass Longissimus muscle area and subcutaneous fat thickness at the 12th rib were measured and steaks of Longisimus muscle were taken to determine meat color, shear force, drip, and cooking losses. Yeast increased carcass dressing percentage but there were no effects on hot carcass weight, Longissimus area, subcutaneous fat thickness, percentage and weight of retail cut yield and trimmings. Feed additives had no effect on carcass pH, meat color, fat content, shear force, and drip losses. Supplementation of yeast, monensin or the association of both additives had no important effects on carcass traits and on meat quality of feedlot finished steers.

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Meat quality of cattle subjected to period of aging process: a cross-heifer study

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n3p1175 ◽

2021 ◽

Vol 42 (3) ◽

pp. 1175-1188

Author(s):

Lucy Mery Antonia Surita ◽

Marina de Nadai Bonin Gomes ◽

Brayan Dias Dauria ◽

Rodrigo da Costa Gomes ◽

Marilia Williane Filgueira Pereira ◽

...

Keyword(s):

Meat Quality ◽

Shear Force ◽

Subcutaneous Fat ◽

Fat Distribution ◽

Ether Extract ◽

Marbling Score ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Effects Of Aging

The aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24 h, the carcasses were evaluated for hot carcass weight, pH, conformation, physiological maturity, finishing, fat distribution, and length. Characteristics, such as pH, color, marbling, exudation, as well as cooking losses, percentage of ether extract, and shear force were evaluated in meat at time zero and after seven days of aging. The carcasses displayed satisfactory results for parameters such as pH at 24 h of cooling (pH24), finishing, distribution of fat, and subcutaneous fat thickness (5.58, 3.27, 2.40, and 6.62 mm, respectively). The meat had a low marbling score (5.08) and percentage of ether extract (1.71), indicating that the meat was relatively lean. Exudation and cooking losses showed similar results at zero and seven days of aging. The meat subjected to seven days of aging showed higher lightness and hue (40.98 and 0.77, respectively) and tenderness of 5.25 kg. These results indicated that aging affected meat color and shear force parameters; the meat of cross-heifers was softer but less red after maturation.

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Growth performance and carcass traits of young nellore bulls supplemented with or without addition of lipids

Bioscience Journal ◽

10.14393/bj-v36n2a2020-42273 ◽

2020 ◽

Vol 36 (2) ◽

Author(s):

Clóvis Carlos Silveira Filho ◽

Carlos Augusto de Alencar Fontes ◽

Elizabeth Fonsêca Processi ◽

Laila Cecília Ramos Bendia ◽

Paulo Roberto Silveira Pimentel ◽

...

Keyword(s):

Growth Performance ◽

Dry Matter ◽

Reference Group ◽

Carcass Traits ◽

Subcutaneous Fat ◽

Panicum Maximum ◽

Concentrate Supplementation ◽

Average Intake ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

The aim of research was to evaluate the performance and characteristics of the carcasses of Nellore young bulls in grazing supplemented with or without addition of lipids. Twenty–eight young bulls, 301 ± 5.8 kg in body weight, which four constituted the reference group and the twenty-four remnants were used in the experiment and randomly distributed into four groups according to treatment: only Panicum maximum cv. Mombasa grass; Mombasa grass with concentrated supplementation based on soybean meal; Mombasa grass with concentrate containing lipids from soybean oil; and Mombasa grass with concentrate containing lipids derived from soybean grains. The total dry matter intake of the animals fed only Mombasa grass did not differ from the average intake of the three treatments supplemented with concentrate. There were no differences (P>0.05) between Mombasa grass and diets with concentrate, supplementation with or without lipid and lipids sources in the carcass traits, gastrointestinal tract, organs and loin eye area. Nellore bulls receiving concentrate increased subcutaneous fat thickness compared with bulls that received only Mombasa grass. Nellore young bulls fed Mombasa grass only, supplemented with or without addition of lipids were similar regarding growth performance and carcass traits.

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Productive performance of Nellore steers on rotational grazing on Marandu grass and Convert HD 364 grass

Semina Ciências Agrárias ◽

10.5433/1679-0359.2018v39n4p1627 ◽

2018 ◽

Vol 39 (4) ◽

pp. 1627

Author(s):

André Felipe Borges Krinchev ◽

Valter Harry Bumbieris Junior ◽

José Renato Silva Gonçalves ◽

Laísse Garcia Lima ◽

Ana Maria Bridi ◽

...

Keyword(s):

Body Weight ◽

Leaf Blade ◽

Dry Matter ◽

Average Daily Gain ◽

Subcutaneous Fat ◽

Rotational Grazing ◽

Grazing System ◽

Subcutaneous Fat Thickness ◽

Fat Thickness ◽

Daily Gain

The objective of this study was to evaluate the effect of Brachiaria spp. Cv. Mulato II (Convert) on performance, meat quality and carcass characteristics of castrated Nellore steers in the growing and finishing phases, in rotational grazing system, compared to Brachiaria brizantha cv. Marandu, under the same conditions. The experimental area was divided into two treatments: Marandu and Convert with 20 hectares each, splited in four replications per treatment, composed of five paddocks of one hectare each. Animals were managed based on the availability of leaf blade dry matter (6.19% body weight) in rotational grazing with 7 days of occupation and 28 days of rest. Ten animals were used in each replicate (testers), as well as regulatory animals whenever necessary. Animals were managed based on the availability of leaf blade dry matter (6.19% body weight) in rotational grazing with 7 days of occupation and 28 days of rest. Ten animals were used in each replicate (testers), as well as regulatory animals whenever necessary. For performance analysis, 10 animals of each replicate were used, while for carcass and meat analyses, only six of each replicate. Production and chemial characteristics of the two grasses were evaluated. The experimental design was completely randomized with two treatments and four replicates; data were tested by analysis of variance using the R software. Animals fed on Convert grass were superior than those fed on Marandu grass, with higher average daily gain (0.682 kg vs. 0.605 kg), slaughter weight (470.45 kg vs. 451.43 kg), hot carcass weight (239.93 kg vs. 232.36 kg). The study also showed the possibility of finishing castrated young steers (up to 30 months) and with subcutaneous fat thickness required by industry (3 mm) in both pastures.

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Meat Production in a Feedlot System of Zebu—Holstein Steers and Heifers with Dairy Genetics: Productive and Biological Analyses

The Scientific World JOURNAL ◽

10.1155/2014/371968 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

Gustavo Chamon de Castro Menezes ◽

Sebastião de Campos Valadares Filho ◽

José Reinaldo Mendes Ruas ◽

Edenio Detmann ◽

Arismar de Castro Menezes ◽

...

Keyword(s):

Body Weight ◽

Dry Matter ◽

Subcutaneous Fat ◽

The Body ◽

Biological Efficiency ◽

Meat Production ◽

Net Energy ◽

Productive Performance ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

The aim of this study was to evaluate the productive and biological efficiency of steers and heifers from dairy genetics in a feedlot system in terms of meat production. Twenty-four steers and 24 heifers at 10 monthes of age, (3/4) Zebu × (1/4) Holstein were utilized. They were distributed over four feedlot times, 30, 60, 90, and 120 days with four replications for each sex, and were slaughtered at the end of each period. The productive and biological analyses were performed through comparative slaughter to determine the body composition. Heifers presented with greater intakes (P<0.05) of dry matter in grams per kg of body weight. Steers presented with a greater (P<0.05) final empty body weight, carcass gain, cold carcass weight, and meat proportion in the carcass; however, heifers presented with a greater subcutaneous fat thickness (P<0.05) and, consequently, a greater (P<0.05) fat proportion in the carcass. We conclude that steers are more efficient in their productive performance than heifers in a feedlot. For the finishing carcass fat cover, heifers need 90 days in the feedlot. The net energy requirements for maintenance are 67 kcal/EBW0.75/d, and the net requirements of energy (NEg) and protein (NPg) for gain can be estimated by the following equations:NEg(Mcal/d)=0.067×EBW0.75× EBG1.095andNPg=162×EBG-5.62×REfor the two sexes.

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Influence of subcutaneous fat thickness on the carcass characteristics and meat quality of beef cattle

Ciência Rural ◽

10.1590/0103-8478cr20170333 ◽

2017 ◽

Vol 48 (1) ◽

Author(s):

Bruna Boito ◽

Fernando Kuss ◽

Luis Fernando Glasenapp de Menezes ◽

Eduardo Lisbinski ◽

Micheli de Paris ◽

...

Keyword(s):

Meat Quality ◽

Meta Analysis ◽

Subcutaneous Fat ◽

Meat Products ◽

Carcass Characteristics ◽

Direct Influence ◽

Bone Fraction ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

ABSTRACT: The objective of this research was to examine the effect of subcutaneous fat thickness (SFT) on carcass characteristics and meat quality in 24-month-old British and crossbred British steers finished in feedlot systems. It was assessed using meta-analysis performed on data that was extracted from 46 published studies and comprising a total of 2,695 experimental units. We found that SFT was influenced by and increased linearly with hot carcass weights (HCWs) and cold carcass weights (CCWs) and their yields; moreover, the bone fraction decreased whereas the muscle and fat fractions increased with higher levels of SFT. No significant differences were detected in meat quality variables. Thus, SFT appeared to have a direct influence on HCW, CCW, and the weight and yield of bone, muscle, and fat of castrated steers. A uniform fat thickness level of 6.0 mm SFT was determined to be the standard of quality of carcasses and meat products for consumers.

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Performance, carcass and meat quality traits of grazing cattle with different exit velocity

Animal Production Science ◽

10.1071/an18064 ◽

2019 ◽

Vol 59 (9) ◽

pp. 1752 ◽

Cited By ~ 1

Author(s):

M. M. Della Rosa ◽

E. Pavan ◽

S. Maresca ◽

M. Spetter ◽

F. Ramiro

Keyword(s):

Meat Quality ◽

Muscle Glycogen ◽

Shear Force ◽

Subcutaneous Fat ◽

Quality Traits ◽

Exit Velocity ◽

Meat Quality Traits ◽

Grazing Cattle ◽

Subcutaneous Fat Thickness ◽

Fat Thickness

To evaluate the effect of grazing cattle temperament on performance, as well as carcass and meat quality traits, exit velocity (EV) was assessed throughout two production cycles (PC1, n = 38 and PC2, n = 52). Individual EV determinations were assessed throughout each PC and then 100-days period averages were calculated for each animal. Animals were ranked based on their EV (EV-RANK) in the first 100-days period as SLOW, FAST and MEDIUM. The EV decreased from weaning to slaughter in FAST and MEDIUM (P < 0.05); but did not change in SLOW (P > 0.10). Initial liveweight was lowest in FAST and highest in MEDIUM (P = 0.03). DM intake (P = 0.08) and average daily gain (P = 0.94) were not affected by EV-RANK, but carcass subcutaneous fat thickness was lowest in FAST and highest in MEDIUM (P = 0.02). Longissimus muscle colour and shear-force were not affected by EV-RANK (P > 0.05), but muscle glycogen content at slaughter was higher in MEDIUM than in SLOW or FAST (P = 0.047). No EV-RANK effects were observed in the present study on meat colour and shear-force. However, its effects on subcutaneous fat thickness and muscle glycogen could result in low meat quality of temperamental cattle under more stressful handling situations.

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Carcass quality of crossbred lambs expressing the callipyge phenotype born to Romanov purebred and crossbred ewes

Animal Science ◽

10.1017/s1357729800051377 ◽

1999 ◽

Vol 69 (3) ◽

pp. 525-533 ◽

Cited By ~ 1

Author(s):

M. H. Fahmy ◽

C. Gariepy ◽

J. Fortin

Keyword(s):

Shear Force ◽

Dry Matter ◽

Live Weight ◽

Intramuscular Fat ◽

Carcass Quality ◽

Post Mortem ◽

Breed Type ◽

Fat Thickness ◽

Intramuscular Fat Content

AbstractCarcass quality was evaluated in 35 male and 41 female lambs, 38 expressing the callipyge phenotype (Cg) and 38 controls expressing the normal phenotype (N). Lambs were from Romanov and Suffolk × Romanov ewes mated to two rams heterozygous for the callipyge locus and slaughtered at approximately 44 kg live weight. The Cg lambs reached slaughter weight at 163 days of age, 13 days younger, and had a dressing proportion 0·524 , 0·029 points higher. Also they had more leg (341 v. 308 g/kg), less loin (315 v. 328 g/kg) and less shoulder (340 v. 360 g/kg) than the N lambs. The leg, loin and shoulder wholesale cuts and half the carcass of Cg lambs had 81, 113, 77, and 92 g/kg more lean and 52, 98, 59, and 72 g/kg less fat than N lambs, respectively. The Cg lambs also had larger loin-eye area (18·5 v.13·1 cm2), less backfat at the C (4·1 v. 6·1 mm) and at the GR locations (11·0 v. 15·2 mm) and less internal fat (202 v. 339 g) than the N lambs. Dissection of the 12th rib indicated that Cg lambs had more muscle (574 v. 462 g/kg), less fat (276 v. 358 g/kg) (both P < 0·001) and similar (V > 0·05) bone (155 v. 265 g/kg) to N lambs. Colour of the longissimus muscle was significantly paler in Cg lambs. Intramuscular fat and dry matter of longissimus muscle were significantly lower (49 v. 120 and 247 v. 253 g/kg) in Cg than in N lambs. Cg lambs were significantly different (P < 0·05) from N lambs for all traits studied except age at slaughter, tissues at the GR location, proportion of bone in the 12th rib and the L* colour of the longissimus muscle. Breed type effect was significant only for age at slaughter, whereas the effect of sex was significant for all traits except for proportion of lean in the leg, b* colour and intramuscular fat content of the longissimus muscle. No interactions were significant except phenotype × breed type on fat thickness over the longissimus muscle. Post-mortem ageing of the longissimus muscle for 9 or 15 days caused a significant reduction in muscle toughness in Cg lambs compared with those aged for 3 days (113 v. 98 Newtons) but the muscle was still tougher than that from N lambs (with a shear force of 64 and 51 Newtons at 3 and 9 or 15 days post mortem). The principle component analysis including carcass conformation and composition traits as well as meat quality traits was indicative of a distinctly different carcass ofCg compared with N lambs. The first two principal components explained 0·70 of the total variation.

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